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Method

1. Cover the potatoes with cold water in a medium saucepan. Add a pinch of salt, bring to the boil and simmer gently for 14 minutes, until just tender to the point of a knife; drain and set aside.

2. Meanwhile, put ½ the oil in a large frying pan over a low-medium heat. Add the onion with a pinch of salt and cook slowly for 5 minutes, stirring. Add the sugar and cook for 5 minutes more, until soft, sweet and lightly browned. Transfer to a plate and add the remaining 1½ tbsp oil to the pan with the spices. Fry slowly for 1-2 minutes, until the mustard seeds are gently sizzling. Stir in the curry leaves, continuing to cook until the seeds start to crackle.

3. Add the potatoes to the pan, turning them to coat in the spices. Turn the heat up and cook for 2-4 minutes, stirring often, until the potatoes are piping hot and browned. Return the onions to the pan and heat through for a further minute. Season, adding the lemon juice, and serve with some yogurt on the side, if liked.